In a very large sauté pan heat olive oil until very hot. Add garlic, shallots and onion and sauté until you can smell the aroma about 2 minutes. Add mushrooms, zucchini and egg plant and cook until al dente. Add peppers and fresh chopped herbs and sauté for about 2-3 minutes. Remove from the heat and allow to cool.

In a medium size mixing bowl place ricotta cheese and 1/2 of the parmesan cheese. Add cooled vegetable mixture. Mix well and season with salt and pepper. With either an spoon or a pastry bag fill the shell well. Place in a 9x11 baking dish that has been lightly oiled. Once all the shells are filled top with sherry sauce and parmesan cheese. Bake at 350 degrees for 25-30 minutes or until cheese is golden brown.